Fresh Strawberry Pie Glace
Submitted by myfon
Fresh strawberry pie glace with whole berries macerated in Cointreau under a homemade strawberry glaze. Topped with sweetened whipped cream for a stunning no-bake filling.
YIELD
1 piePREP
10 minCOOK
15 minREADY
Three pints of fresh strawberries go into this gorgeous glazed pie, and each pint has a job. One gets crushed and cooked down with sugar and cornstarch into a thick, glossy glaze. The other two get tossed with Cointreau (or orange juice) and left to macerate for 30 minutes, soaking up that boozy citrus flavor before being arranged in the baked shell.
The glaze needs to cool before you pour it over the berries. Hot glaze wilts fresh strawberries and turns them soft and sad. Cool glaze coats them in a shiny, jewel-toned layer that holds its shape in the fridge.
Lemon juice and a pat of butter stirred into the glaze add brightness and a subtle richness that rounds out the raw berry flavor.
Kitchen Tips
- Strain the cooked glaze to remove seeds and pulp. A smooth, clear glaze looks professional.
- Let the pie chill for at least two hours so the glaze sets firmly. Cutting too early makes a runny mess.
- Whip the cream just until stiff peaks form. Overwhipped cream turns grainy.
- Hull the strawberries but try to keep them whole or in large halves. Smaller pieces disappear under the glaze.
Variations
- Spread a layer of softened cream cheese mixed with sour cream on the crust before adding the berries, as the recipe author suggests. It adds a tangy, creamy base.
- Use a graham cracker crust instead of pastry for a sweeter, crunchier shell.
- Replace Cointreau with Grand Marnier or amaretto for a different flavor twist.
Ingredients
Directions
Wash strawberries and in cold water, drain and hull them and reserve some for garnish.
Crush 1 pint of the berries with a potato masher, or in a blender.
Measure crushed berries and add enough water to make 1½ cups.
Bring mixture to a boil over low heat, stirring constantly.
Mixture will be thickened and translucent.
Strain, add butter or margarine, lemon juice and food coloring cool.
Meanwhile, toss remaining 2 pints of berries with the cointreau or orange juice.
Let stand about 30 minutes.
Arrange in the pie shell and pour the cooled glaze over the berries.
Refrigerate until well chilled, about 2 hours.
Before serving, whip cream until stiff and fold in the confectioners sugar.
Garnish pie with whipped cream and reserved strawberries.
Note: a nice variation is to combine 1 3 oz pkg cream cheese, softened and mixed with 2 tbsp sour cream, and spread over the bottom of the pie crust before filling the shell or try a graham cracker crust.
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